Morning Cake Delight with Topping

Serves: 5
Total Calories: 1,109


1 pound butter
2 cups sugar
6 eggs
1/2 cup sour cream
1/2 cup milk
1 banana, mashed
1 1/2 teaspoons almond extract
4 cups flour
1 tablespoon baking powder
1 cup berries (raspberries, blueberries, or blackberries)

1/2 cup whipping cream
1/2 cup yogurt with fruit
1/2 cup sour cream


For Cake:
Preheat oven to 350°. In a large bowl cream together the butter and sugar. Beat in eggs. Then add sour cream, milk, banana, and almond extract. Mix well. In a separate bowl combine flour and baking powder. Add to creamed mixture and blend well but do not overbeat.

Pour half the batter into a greased and floured 12-inch Bundt pan, sprinkle with berries, and cover with remaining batter. Bake at 350° for 50–60 minutes. This is a big cake, so be sure to test with a toothpick to be certain it’s done.

Cool in pan for a few minutes, and then turn out of pan to cool completely on a rack.

For Topping:
Whip the cream. Fold in the yogurt and sour cream. Serve each portion of cake with a generous dollop of the topping.

Nutritional Facts:

Serves: 5
Total Calories: 1,109
Calories from Fat: 402

This Morning Cake Delight with Topping recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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